What is a major factor contributing to food spoilage?

Improper storage temperatures play a crucial role in food spoilage. Many food items are highly perishable and are sensitive to both temperature and time. When food is stored at temperatures that are too high, it can promote the rapid growth of bacteria, molds, and yeasts, which are primary agents of spoilage. This can lead to unsafe food products that are no longer suitable for consumption.

Additionally, storage at improper temperatures can affect the enzymatic activity in foods, leading to quality deterioration and loss of flavor, texture, and nutritional value. Cold temperatures slow these processes down, while warm temperatures accelerate them, hence the importance of maintaining proper storage conditions to prolong the shelf life and safety of food items.

While exposure to light and excessive packaging can affect certain foods, they are generally less significant contributors to spoilage compared to the critical impact of temperature. High user demand can lead to rapid turnover in food products but does not inherently cause spoilage; it's more about how the food is stored and handled during that demand.